Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1887-05-13
FARM and HOUSEHOLD.
KEEP THE BEST

IN dairying as in every other
kind of business, what it pays to do
at all, it pays to do we'll. 1t is not
a mark of economy or good judg-
ment TO keep lot of nOndescripts
in herd of mich cows, a lot of in.
different or nearly worthless crea-
lures to keep down the average
and reduce profits. IL costs no
more to keep good COWS than poor
ones. Every member of the herd
should be up TO the highest posi-
BILE standard. In this line of thought
and suggestion a writer in the N.
Il. Farmer says: "If the farmer
finds sheep profitable on his hill
pastures, he studies their peculiar
tiles, calculates the market, and
finds what is for his interest to
breed, whether for wool or for NUT
ton or both, and shapes his course
accordingly. So in the dairy, If
fine butter is to be the speciality,
COWS that give a good quantity OF
rich milk are desirable. Very like
" the mind will run to the comely
Jerseys, for in this breed, it will be
conceded, we have the best distinct
lively butter COW.
"But every COW of whichever
breed may be chosen, will not pos
sess to a desirable degree those
qualities which will make her con-
tinuance in the dairy Desirable
Not every COW because she happens
to have Jersey blood in her veins,
will make butter of a quantity
which will suit the present fastld'
iousness of the market. One COW
of dairy may give a good quality
of milk, but her butter lack good
color and even right texture. One
cow of this kind in herd will de-
teriorate the product ofseveral bet
ter ones if the cream is all churned
together.
"The patrons Of a creamery, a
portion of them, may have COWS
deficient in the particulars just
named. If there are quite a mum.
Der of such COWS comprised within
the circuit Of the cream gatherer's
route, the product turned at the
creamery will be affected, more or
less. The butter will be lacking in
that texture which IS very desira'
BILE to suit the palate of a fastidi'
GUS market. The work of color
can be remedied, but it is not so
satisfactory to customers when told
that their butter is artlhcially COL
ored. The natural rich golden pro.
duct is what makes a market for
itself at good prices.
"Here, then, is a study for the
dairyman. What is for the inter.
est of all patrons is for the good Of
each individual. Every patron is
bound by a selfish interest, II by
no other motive, to make his indi'
yidual herd of COWS frst.class IN
every respect, for it is only by hav'
ing frst.class cream that hrstclass
butter can be made. The indivld'
ual may think his one or two COWS
in 50 large a number as the agsre-
gate will make no difference, and
20 may his neighbOrs on his right
hand and on his left hand and over
on the cross roads, and among
them all they defeat the ends most
desirable to gain, as good butter
product as can be made.
Mt is not good economy to keep
a COW which does not make first
class butte. and a good quantity OF
it. 1t costs nearly as much to keep
a COW which will make but six
pounds of butter a week while she
gives milk and will 60 dry two
months before calying again, and
prove farrow two years in FIVE at
that, as it does one which will make
her eight to ten POUNDS week
and bother her owner to dry her
of before her period Of CESSATION
is closed, aud give her owner calf
promptly every year. But little
argument need be used to prove
which Of the two sorts of COWS will
be the most profitable.
at is a duty the farmer owes to
himself to see that his COWS are
paying him a fair price for the food
and attention he is giving them.
II they are not thus paying a profit
to their owner, surely there is no
profit in keeping them longer.